Mulberry Mistletoe, Black Soybean and Eucommia Tea

Why people make this tea

Stroke predominantly affects older adults, but the trend in recent decades is toward younger ages as well — a reflection of the combined pressures of modern diet, sedentary work, stress, and inadequate sleep. Prevention is the most effective strategy, and traditional Cantonese food therapy has a long history of using certain herbs to support cardiovascular function as part of everyday diet. This tea combines three classical ingredients — mulberry mistletoe, eucommia bark, and black soybeans — that together are associated in traditional practice with supporting liver and kidney function (which are closely linked to blood pressure regulation in Chinese medicine), strengthening tendons and bones, nourishing blood, and supporting circulation. It has a mild, slightly earthy flavour with a pleasant sweetness from the south jujube. Safe for most adults including pregnant women, it can be taken several times a week as part of a mindful dietary approach to long-term wellness.

Method

1. Rinse all ingredients. Soak the black soybeans for 30 minutes and discard the soaking water.
2. Place all ingredients in a pot with 1.5 L of water.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cook for about 1 hour until the liquid reduces to about 3 cups.
5. Strain and serve warm. Take 2–3 times per week.
6. The tea can also be cooked as a soup by adding lean pork or pork shin (zhu zhan) for a more substantial meal.

Nourilo’s Tips

This tea leans slightly warm due to the eucommia — people with a cold constitution will find it suitable. Those with more heat in their constitution may want to reduce the eucommia quantity slightly. You can add chestnuts or cashews instead of meat for a nutritious variation. The tea is also said to support weight management, improve complexion, and strengthen bones, making it a useful long-term wellness drink for a wide range of adults. Frequency: 2–3 times per week is sufficient — not necessary to drink daily.